This salad. Oh my god this salad! I know it’s a basic thing for white girls to love salad, but I’ll have you know that I’ve always been desperately in love with chicken parmesan, pizza, burritos, and chips and salsa. It’s a toxic unhealthy orgy.
I think this Tomato and Tuna Salad from Classic Pasta at Home is the one for me though. It’s not overbearing, it’s filling, and it’s lean. I will miss my toxic orgy, but this salad will make up for it with devotion.
I’m not fooling anyone am I? I’m going to end up cheating on this salad the second pizza winks at me. The goddamn bastard knows he has me in his clutches!
Ok, so my bad humor aside, this salad truly is one of the best tuna salads I’ve had. Before I tackled this recipe, I’ve tried my hand at creating my own tuna salad recipe. It’s always good, but a meh good. It doesn’t really knock your socks and boots off. I think the key thing it was missing that I learned from this recipe is the white wine vinegar and basil. Those were the two major ingredients I was missing in my own concoction anyway.
What you’ll need to make this is, 2 large seeded and chopped tomatoes, 1/2 lb of tuna (I used Genova Yellowfin Tuna and I highly recommend it), 1/4 cup of olive oil, 1/4 cup of minced red onion, 2 teaspoons of capers, 2 cloves of minced garlic, salt, white wine vinegar to taste, around 12 basil leaves torn into small pieces, 1 heart butter lettuce, 2 hard boiled eggs quartered, and 12 black Mediterranean olives.
To assemble the salad you will combine the tomatoes, tuna, oil, onion, capers, and garlic in a large bowl. I do not like capers and therefore omitted them, just so you know. Toss this mix and season with salt and vinegar. Toss again. Salads really like to be tossed apparently.
Once the salad is satisfied with your tossing, you will add the basil.
The final step is to divide your lettuce into 4 servings. In other words get 4 salad plates and make sure each has an equal amount of lettuce. Once that step is done, do the same with the tuna mixture as well as the olives and egg.
As you can see by my photo below, I just halved the eggs. I didn’t see the point in quartering them since I just made this salad for myself. I also bought California black olives, because I just wrote black olives on my grocery list.
Do you guys think I’ll ever get this lesson about details? I sure hope so.
I do prefer Mediterranean olives to black olives and I do think this salad would have been even better if it weren’t for my mistake. In the end, it wasn’t much of a deterrent to my enjoyment of this salad though. I look forward to making it again and this is a recipe I’ve bookmarked for the future.